MacKenzie

Gorgeous KK.

Thanks, Paul and I have another batch of dough fermenting in the fridge.

Wow.

Now you are talking, Keith.:)

Keith, if you use the weights recipe it is a piece of cake if you follow the instructions. You can do it and you will be amazed as well as everyone else when you tell them you made your own crust.

That is quite the cook, Keith. Things are looking extra delicious.

Thanks everyone. As Promised here is my dough recipe. Basic New York Style Pizza Dough- from seriouseats.com Roughly makes 2 10 inch pizzas. 319 g of bread flour 9.25 g sugar 4.9 g kosher salt 5 g instant yeast 18.2 g extra virgin olive oil 213 g lukewarm water Pulse the dry ingredients in the food processor bowl 3 or 4 times. Add the wet ingredients and run the food processor until the mixture forms a ball that rides around the blade, about 15 seconds. Continue processing 15 seconds more. Remove from bowl and with a little flour kneed 2 or 3 times, it should pass the window pane test. Put it in a greased bowl in the fridge until ready to use but at least 1 day and up to 5. Remove and divide and form into 2 balls that will weigh about 175 g. Allow to warm up for at least 2 hours. To make crust, finger press out into a 10 inch round . Tip: If you are not going to make both pizzas at the same time the dough could be divided and put into separate bowls in the fridge. If you are not into metric and weighing ingredients this is for you: 2 ¼ C flour About ¾ teaspoon sugar About 1.5 teaspoon salt About 1 teaspoon instant yeast ( NOT quick rise) 1.5 T extra virgin olive oil 7.5 oz of lukewarm water. * I highly recommend weighing ingredients. Recipes are so much more predictable when using a weights and it is faster too.

Thanks,Stile. I will post it tomorrow. I love it.[emoji4][emoji4][emoji4]

First KK pizza of the season. Heat soaked the KK at 500F. This is day 5 of the pizza dough. The recipe is soooooo simple and it is done in the food processor, takes maybe 10 minutes total. Topping were cheese, fresh chives from the garden, calabrese, mushrooms and fennel and anise seeds. Ready for the grill. It was pitch black outside so no on the grill shots. Baked, 9 mins. Sliced. The second one off the grill.

What a great dinner and I just know it was extra tasty.

ROFL

That's because we spell colour the correct way, right Aussie. . It is like neighbour and a whole bunch of other words that are supposed to have a "u " in them.

Bruce, I love that setup. I saved my sign too and have it in the ODK. I used the one on my crate. Did you have one made?

Colourful but don't stare at me, a butt shot would be better.

That is a huge difference in colour and I like the Purple Crack colour the best. BTW, that Brekkie sounds wonderful.:)

Panada, is the one I bought yesterday and it will stay soft. It is made in Finland.

Jon, I was at the candy store yesterday to get a package of Nibs and they were all out so I ended up with a package of Panda licorice. I should have looked for Australian.

Aussie, you tri-tip looks wonderful and I am so jealous of that corn. Only 4 months more and I'll have fresh corn.

Erik, you are in for a real taste experience when you eat KK cooked food. It is perhaps hard to believe but there is a world of difference. You will get all your questioned answered if you call Dennis Linkletter. It will be the best call you ever made. He will be able answered every KK question you have and there will be no pressure.

Looking forward to your bread cook.

Certainly looks tasty.

Oh so tasty looking.:)

Talk about slick.[emoji4][emoji4][emoji4][emoji4][emoji4]

Aussie, you are on a very tasty roll.[emoji16][emoji4]